Recipe courtesy of Amy Stevenson
From:
Food Network Magazine
Cucumber-Walnut Salad
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
This cool and crunchy cucumber salad is loaded with walnuts, onions, herbs and vinegar, making it the perfect accompaniment for almost any main course.
Directions
- Soak 1/2 thinly sliced red onion in ice water, 5 minutes; drain and pat dry. Combine 1 cup chopped toasted walnuts, the red onion, 6 chopped Persian cucumbers, 1/2 cup chopped parsley and 2 tablespoons chopped dill in a bowl. Add 1 teaspoon sugar, 1/2 teaspoon kosher salt and a few grinds of pepper. Drizzle with 2 tablespoons each white wine vinegar and olive oil and toss.
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